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Cooking Class Winner to represent New Zealand in Hong Kong

Press Release – New Zealand Chefs Association

An all expenses paid trip to Hong Kong to compete in the Lee Kum Kee International Young Chef Chinese Culinary Challenge 2018 plus a twelve month Ambassadorial role awaits the NZ Hospitality Championships Modern Chinese Cuisine class winner, …23 July 2018

NZHC ‘Modern Chinese Cuisine’ Cooking Class Winner to represent New Zealand in Hong Kong

“An all expenses paid trip to Hong Kong to compete in the Lee Kum Kee International Young Chef Chinese Culinary Challenge 2018 plus a twelve month Ambassadorial role awaits the NZ Hospitality Championships ‘Modern Chinese Cuisine’ class winner,” said NZ Chefs Association Executive Janine Quaid.

“It is a once in a lifetime opportunity and I would urge Chefs, under the age of 40 and skilled in the art of Chinese cuisine, to send in their video entry as soon as possible to competitions@nzchefs.org.nz as the slots are filling up fast,” she said.

Linda Ho, Chairlady of the Hong Kong competition’s Organising Committee, said that the winner will represent NZ among 51 other talented chefs from 17 participating countries and regions. These include China, Hong Kong, Macau, Japan, Korea, Taiwan, Singapore, Malaysia, the Philippines, Czech Republic, France, the Netherlands, the United States, Canada, Columbia and Australia. It is an international platform for chefs from around the world to learn and interact with each other in order to raise the global standard of Chinese cuisine” she said.

The glittering Awards Ceremony and Gala Dinner will be held at the Kerry Hotel, Hong Kong on Thursday 20 September.

Linda Ho also confirmed that the NZHC winner would be financially rewarded for any work done while carrying out the Lee Kum Kee Ambassadorial role.

“However, before jetting off, the entrant must first win the New Zealand Hospitality Championship’s Modern Chinese Cuisine Cooking Class at the Logan Campbell Centre, ASB Showground, Greenlane, in Auckland next month. Contestants will have 75 minutes to produce 4 entrees and 4 main courses for the judges to taste, each identically plated and using at least 3 Lee Kum Kee products”, said Janine Quaid.

Entries close on 27 July 2018.

ENDS

Content Sourced from scoop.co.nz
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